Spicy Chicken Wings Ranch (Printable)

Oven-baked chicken wings tossed in bold spices, served with a cool homemade ranch dressing.

# What You Need:

→ Spicy Chicken Wings

01 - 1.5 lbs chicken wings, split at joints, tips removed
02 - 2 tbsp olive oil
03 - 1 tsp salt
04 - 1/2 tsp black pepper
05 - 1 tsp smoked paprika
06 - 1 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/2 tsp cayenne pepper
09 - 1/4 tsp chili powder

→ Ranch Dressing

10 - 1/2 cup mayonnaise
11 - 1/2 cup sour cream
12 - 2 tbsp buttermilk
13 - 1 tbsp fresh parsley, finely chopped
14 - 1 tbsp fresh chives, finely chopped
15 - 1 tsp fresh dill, finely chopped
16 - 1/2 tsp garlic powder
17 - 1/2 tsp onion powder
18 - 1/2 tsp salt
19 - 1/4 tsp black pepper
20 - 1 tsp lemon juice

# How-To:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil, and set a wire rack on top.
02 - Pat chicken wings dry with paper towels. Place in a large bowl and toss with olive oil, salt, pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, and chili powder until evenly coated.
03 - Arrange wings on the prepared rack in a single layer. Bake for 40 minutes, turning once halfway through, until crispy and golden brown.
04 - While wings bake, whisk together mayonnaise, sour cream, buttermilk, parsley, chives, dill, garlic powder, onion powder, salt, pepper, and lemon juice in a medium bowl until smooth. Refrigerate until serving.
05 - Transfer hot wings to a serving platter. Serve immediately with chilled ranch dressing on the side.

# Expert Tips:

01 -
  • The contrast between that spicy, crispy exterior and the cool, creamy ranch hits every pleasure center at once
  • They come out of the oven with restaurant quality crispiness without a deep fryer
  • The homemade ranch is so much better than bottled, youll never go back
02 -
  • Pat the wings completely dry before seasoning, because any moisture on the skin is the enemy of crispiness
  • Letting the spice rub sit on the wings for 15 minutes before baking intensifies the flavor
  • The ranch needs at least 20 minutes in the fridge to taste right, so make it first
03 -
  • If you have time, let the wings air dry uncovered in the refrigerator for an hour before cooking for extra crispy skin
  • Warm the ranch slightly for 10 seconds before serving if its been chilling longer than an hour

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